INGREDIENTS
1 can (10 oz) Old El Paso® enchilada sauce
2 cups chopped plum (Roma) tomatoes (about 4 medium)
2 cups cubed cooked chicken
8 medium green onions, finely chopped (1/2 cup)
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Southwest ranch veggie dip (from 16-oz container)
8 corn tortillas (6 inch), cut in half
1 1/2 cups shredded Mexican cheese blend (6 oz)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
DIRECTIONS
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. 2 In medium bowl, mix tomatoes, chicken, onions and beans. In another medium bowl, mix remaining enchilada sauce and the veggie dip until well blended. 3 Arrange 8 tortilla pieces over sauce in dish, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the sauce mixture over cheese. Repeat layers once, reserving 1/2 cup cheese. 4 Cover with foil. Bake 40 to 45 minutes or until hot. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with olives and cilantro.
One cup of sour cream mixed with 1 tablespoon Old El Paso® taco seasoning mix can be used in place of the veggie dip.
Tall glasses of cold milk would taste delicious with this lasagna.
Today the kids pulled out "board games" for our summer fun!! Not to long ago I found this really cool large Checker board at a garage sale so we got to play with that for the first time and I kicked my husbands booty lol
we're spending some time outside in the water right now while the oldest is at a baseball game! I'm still not feeling to great so I skipped out some this week. I have a horrible earache and have an infection going on too.
Went to price chopper tonight and scored some awesome deals!! My kids all love sunny d and they had it on sale for $.69 a peice!! I got 20 of them (and no I didn't wipe them out they had a ton lol )
we had chili dogs and beans for dinner here tonight so pretty laid back day!
we missed the summer movies this morning, got way off schedule! I was going to take the kids for a treat to see Madagascar then completely forgot that today was the first day of our summer ballet class right in the middle of when we were going so we headed off to the pool for a bit instead and then Brooklyn had her first dance lesson here in Kansas for the summer! The boys both had baseball games tonight so it's been a busy day!
For Monday's Summer fun the kids pulled out bowling so we headed off to the bowling alley to take advantage of the kids free summer bowling program!
Brooklyn (my 3rd child) beat us all twice!
ingredients
1-1/2 pounds ground beef
1 medium onion, diced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 teaspoon beef bouillon granules
1-1/2 cups water
Dash pepper
8 ounces spiral pasta, cooked and drained
Grated Parmesan cheese, optional
Directions
In a skillet, cook beef and onion over medium heat until no longer pink; drain and set aside.
In a large saucepan, combine the beans, soup, tomato sauce, beans, bouillon, water and pepper. Add cooked noodles and beef; heat through. If desired, garnish with Parmesan cheese. Yield: 4-6 servings
